Time for a post!! Finally, right???

 

This week has been PHENOMENAL running wise for me!!! I've caught up!!! Last night I caught up to Andrea in our running challenge, yay! This week so far I've run 22 miles. I'm still going to run at least 4 miles tonight and 3 tomorrow morning because I won't have the chance to run this weekend. I'm not sure if I told you or not but we're going to DISNEYLAND!!! And I am so excited I cannot even contain myself. It's been forever since we've been there and we have park hopper tickets so we can go to D-Land AND CA Adventures. I actually can't believe I haven't told you because I've been counting down for weeks.

 

I've also really upped (word? now it is) my mileage per run. This week I've had one 5 mile runs, one 6 mile run, one 7 mile run and one 4 mile run. Once I run 3 miles it just feels like it's just one more to 4 miles and then it feels pointless to stop when 5 is so close!!!

 

I've also been cooking vegan for us!! Here's a vegan recipe for your eating pleasure, yum!!!

 

Quick Quesadillas
Makes 8 quesadillas

• 1 15-ounce can garbanzo beans (chick peas)
• 1/2 cup water-packed roasted red pepper
• 3 tablespoons lemon juice
• 1 tablespoon tahini
• 1 garlic clove, peeled
• 1/4 teaspoon cumin
• 8 corn tortillas
• 1/2 cup chopped green onions
• 1/2 to 1 cup salsa

Drain the beans and place in a food processor or blender with the next five ingredients. Process until very smooth, 1 to 2 minutes.

Spread a tortilla with 2 to 3 tablespoons of the garbanzo mixture and place in a nonstick skillet over medium heat. Sprinkle with chopped onions and salsa.

Top with a second tortilla and cook until the bottom tortilla is warm and soft, 2 to 3 minutes. Flip and cook the second side for 1 minute. Remove from the pan and cut in half. Repeat with the remaining tortillas.